Impregnation of açaí residue extracts in silica-aerogel

Buratto, Rafaella T.; Hoyos, Edwin G.; Cocero, Marı́a José; Martín, Ángel

doi:10.1016/j.supflu.2018.12.004

Cited by 15 publications

(6 citation statements)

References 35 publications

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“…According to the results obtained by Buratto and researchers in the supercritical drying of aerogels impregnated with hydroalcoholic açai extract, polyphenols were lower affine to the supercritical phase than anthocyanins, promoting its impregnation. Therefore, anthocyanins were dragged out of the system and its remaining content in the dry aerogel was very low [ 72 ]. Possibly, this behavior also occurs in the jute impregnation, and the process was more selective in low-weight phenolic compounds, since significant content of catechin and p -coumaric acid were determined in IJF.…”

Section: Resultsmentioning

confidence: 99%

Application of a Natural Antioxidant from Grape Pomace Extract in the Development of Bioactive Jute Fibers for Food Packaging

et al. 2021

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There is an increasing demand for the use of new food packaging materials. In this study, natural jute fibers impregnated with a Petit Verdot Red Grape Pomace Extract (RGPE) was proposed as a new active food packaging material. Pressurized Liquid Extraction (PLE) and Enhanced Solvent Extraction (ESE) techniques were employed to obtain the bioactive RGPE. Afterward the supercritical solvent impregnation conditions to obtain RGPE-natural jute fibers were studied, by varying pressure, modifier percentage and dried RGPE mass. PLE technique offered the highest bioactive extract at 20 MPa, 55 °C, 1 h residence time using C2H5OH:H2O (1:1 v/v), providing an EC50 of 3.35 ± 0.25 and antibacterial capacity against Escherichia coli, Staphylococcus aureus and Pseudomonas aeruginosa (MIC of 12.0, 1.5 and 4.0 mg/mL RGPE respectively). The natural jute fibers impregnated with 3 mL of that RGPE (90 mg/mL) at 50 MPa and 55 °C generated the most efficient packing material with regards to its food preservation potential.

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Section: Resultsmentioning

confidence: 99%

Application of a Natural Antioxidant from Grape Pomace Extract in the Development of Bioactive Jute Fibers for Food Packaging

et al. 2021

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“…Açaí is a fruit measuring 0.9–1.3 cm in diameter and has a dark purple pulp (the commercialized fraction), which represents approximately 15% of the fruit's weight, with the other 85% corresponding to its seed (the solid residue resulting from the pulping of the fruit). [ 15,39 ] Although the seed is light brown in color, its extract is dark purple in color due to the high presence of anthocyanins [ 40 ] and proanthocyanidins, the main phenolic compounds present in the extract, which have the pigments responsible for the color of açaí. [ 41 ] This dark color of the extract [ 42 ] is responsible for the lower transparency of FE10 and the higher ∆E of FE5 and FE10, when compared with the film without the extract.…”

Section: Resultsmentioning

confidence: 99%

Effect of an active biodegradable package made from bean flour and açaí seed extract on the quality of olive oil

Nogueira

Marasca

Latorres

et al. 2022

Polymer Engineering & Sci

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The COVID‐19 pandemic has aggravated existing problems associated with the high consumption of plastic products and their incorrect disposal, resulting in an increase in social, economic, and environmental problems. Thus, new combinations of biodegradable materials for food packaging have become the target of frequent research. The present study aimed to produce and evaluate active biodegradable films based on red bean flour and açaí seed extract and also to evaluate the quality of extra virgin olive oil stored in packaging produced for a period of 16 days at 60°C. Films of red bean flour (Phaseolus vulgaris) with 0.5% and 10% açaí seed extract were developed. The addition of the extract to the films increased their tensile strength by 100%, reduced their solubility and transparency, and increased their relative crystallinity. Furthermore, the antioxidant activity presented by the films increased in line with the concentration of extract added. The extra virgin olive oil was packaged in materials produced from bean flour films with 10% extract and maintained its quality parameters within the limits established by legislation. These results suggest the discovery of a biodegradable and antioxidant packaging that can be used to pack olive oil and other fatty food products.

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“…The seeds fraction was milled and dried, and the pulp fraction was lyophilized. The subsequent preparation was to remove the oil content present in both materials [12].…”

Section: Extract Preparationmentioning

confidence: 99%

Formulation of açaí (E. oleracea Mart.) Pulp and seeds extracts by co-precipitation in Supercritical Antisolvent (SAS) technology

Buratto

Chinchilla

Cocero

et al. 2021

The Journal of Supercritical Fluids

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Impregnation of açaí residue extracts in silica-aerogel

Cited by 15 publications

References 35 publications

Application of a Natural Antioxidant from Grape Pomace Extract in the Development of Bioactive Jute Fibers for Food Packaging

Application of a Natural Antioxidant from Grape Pomace Extract in the Development of Bioactive Jute Fibers for Food Packaging

Effect of an active biodegradable package made from bean flour and açaí seed extract on the quality of olive oil

Formulation of açaí (E. oleracea Mart.) Pulp and seeds extracts by co-precipitation in Supercritical Antisolvent (SAS) technology

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